Rainbow Marshmallows

How fun are these rainbow marshmallows? They are perfect for a St. Patrick’s Day or Easter dessert.

Rainbow Marshmallows via Bakers Royale

Although, admittedly, it’s also makes me think of magical things like how this could totally be unicorn food for the soul. That is if sugar, sprinkles and sparkles make you smile like me.

So go ahead—grab the recipe and make some for those you love and spread the cheer. (Psst . . . please tell me that you have bought a thermometer like the one I suggested here, because you are going to need one. They aren’t costly, and you’ll find so many uses for it.)

Rainbow Marshmallows | Bakers Royale

Rainbow Marshmallows via Bakers Royale 600x600

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Rainbow Marshmallows

Ingredients:

  • 1 1/2 water
  • 3 tablespoons gelatin (3 packets)
  • 2 cups sugar
  • ½ cup water
  • ¼ cup honey
  • 1-2 drops pink food coloring
  • 1-2 drops green food coloring
  • 1-2 drops yellow food coloring

Directions:

Preparation: Lightly cover a 9x13 pan with nonstick spray; line with parchment paper. Lightly coat parchment paper with non-stick spray (first coat helps to keep the parchment paper in place).

Pour 1/2 cup water in to a stand mixer bowl fitted with the whisk attachment. Sprinkle gelatin on top. Set aside.

In the meantime, in a small medium sauce pan over medium heat, stir together remaining 1 cup water, sugar, and honey; cook until sugar dissolves. Once sugar dissolves continue to cook the mixture without stirring until temperature reaches 240 degress F, about 12-15 minutes. Remove from heat and transfer mixure to a heat proof bowl and allow to cool to 210 degrees F.

Pour slightly cooled syrup mixture into gelatin mixture; beat on low until combined. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes. Working quickly, divide mixture into three separate bowls and mix in food color (one color to each bowl). Using a lightly oiled spatula, scrape and layer each color into prepared pan. Using a lightly oiled knife drag and swirl it through the mixture to create a marbled effect. Do not over do. Smooth top surface (surface may not be completely even). Set aside in a cool place, (not the refrigerator) for 8 hours or overnight. Use a lightly oiled serrated knife and slice into 1 inch cubes. Cover cut sides with cornstarch and confectioner sugar mixture. Marshmallows will keep in an air tight container for up to 5 days.

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Comments

  1. Avatar for Naomi RobinsonSarah @ SnixyKitchen says

    YOU GOLD LEAFED MARSHMALLOWS?! You’re getting all the leprechaun luck! (And I’m totally smiling)

    Reply

  2. Avatar for Naomi RobinsonMary Ann | The Beach House Kitchen says

    Oh my goodness Naomi, these are so beautiful and so fun!! You always think of the most creative things!

    Reply

  3. Avatar for Naomi RobinsonMary @ LOVE the secret ingredient says

    This is the cutest, love this for Easter. We always used to dye eggs as kids, but this is a great idea!

    Reply

  4. Avatar for Naomi RobinsonHannah Hossack-Lodge (Domestic Gothess) says

    I love that you put gold leaf on marshmallows! I think these are the prettiest marshmallows I have ever seen :)

    Reply

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